Ambrosia Mold

(Ambrosia Mold)
  • 1 Can (8oz.) Crushed Pineapple In Juice, Undrained
  • 2 Cups Boiling Water
  • 1 Can (11oz) Mandarin Orange Segments, Drained
  • 1 ¾ Cups Thawed  Cool Whip Whipped Topping
  • 1 Package (8 Serving Size) Or 2 Packages (4 Serving Size) Jello-O Brand Orange Flavor Gelatin
  • 1 ½ Cups Kraft Miniature Marshmallows
  • ½ Cup Baker’s Angel Flake Coconut (Optional)
Drain Pineapple, Reserving Juice. Add Cold Water To Juice To Measure 1 Cup.  Stir Boiling Water Into Gelatin In Large Bowl 2 Minutes Or Until Completely Dissolved. Stir In Measured Liquid, Refrigerate 1 ¼ Hours Or Until Slightly Thickened (Consistency Of Unbeaten Egg Whites). Stir In Whipped Topping With Wire Whisk Until Smooth. Refrigerate 10 Minutes Or Until Mixture Will Mound. Stir In Pineapple, Oranges, Marshmallows And Coconut. Spoon Into 6 Cup Mold. Refrigerate 3 Hours Or Until Firm. Unmold. Makes 10 Servings. Unmolding: Dip Mold In Hot Water For About 15 Seconds. Gently Pull Gelatin From Around Edges With Moist Fingers. Place Moistened Serving Plate On Top Of Mold. Invert Mold And Plate; Holding Mold And Plate Together, Shake Slightly To Loosen. Gently Remove Mold And Center Gelatin On Plate.
Download PDF